Cashew Chicken 

Serves: 4-6
Ingredients
Sauce:
  • 1.5 Tbsp cornstarch
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 cup water
  • 1 Tbsp sesame oil
  • Dash of black pepper
 
Chicken:
  • 2lbs chicken breasts or thighs, cut into 1-inch slices (around 4 large   chicken breasts)
  • 1 Tbsp baking soda
  • 2 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • ½ white onion, minced
  • ½ cup cashews
 
Directions
Sauce:
  1. Mix cornstarch and soy sauce until there are no lumps. Add remaining ingredients and mix well to combine. Set aside.
 
Chicken:
  1. Combine sliced chicken breast and baking soda in a medium bowl, tossing well to combine. Marinate in refrigerator for 20 minutes.
  2. Rinse well under running water and pat dry.
  3. In a large skillet, heat oil over medium high heat. Add garlic and onion, cooking until fragrant.
  4. Add dried chicken and cook for 2 minutes, until lightly browned.
  5. Add sauce and bring to a simmer, stirring occasionally until thickened. Turn heat to low and cook until chicken is done. Stir in cashews and serve over rice.
 
NOTE: For super tender chicken in any recipe like this one, toss every 8oz of chicken with ¾ tsp baking soda. Refrigerate for 20 minutes, rinse, pat dry and use per recipe.
 
Recipe lightly adapted from Recipe Tin Eats
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